SPICED BEER JELLY
This is posted in response to a request from Fernygoat. It is from Christine Ferber's "Mes Confitures". Ferber doesn't use commercial pectin - instead you make your own apple juice, which supplies the pectin. The recipe does not say how much this makes, so the 6 half-pints yield is a guess on my part. Use the cold plate test to check the set as you are cooking it - when a drop of jelly placed on a cold plate "wrinkles" when you nudge it, it is done.
Provided by xtine
Categories Jellies
Time 1h10m
Yield 6 half pints
Number Of Ingredients 8
Steps:
- Rinse the apples in cold water. Stem and cut the apples into eighths without peeling them. Put the fruit in a preserving pan and cover them with the water. Bring to a boil and allow to simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a fine chinois strainer, pressing lightly on the fruit with the back of a skimmer. Then filter the juice a second time by pouring it through a cheesecloth that you have soaked and wrung out. Let the juice run freely. It is preferable to let the juice rest overnight in the refrigerator.
- Next day, measure 2 cups 1 ounce of the juice, leaving in the bottom of the bowl any residue that settled out overnight. You will have clearer jelly this way.
- Place two small saucers or plates in the freezer - you will use these to check the set.
- Pour the apple juice, beer, sugar, orange zest, lemon juice, cinnamon sticks, and ground cardamom into the preserving pan and bring it to a simmer. Skim carefully. Continue cooking on high heat for 10 to 15 minutes, stirring gently. Skim again if necessary. Check the set. Remove the cinnamon sticks & return to a boil. Put the jelly in jars immediately and seal.
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Imad Rahman
[email protected]Wow! This jelly is amazing. It has a perfect balance of sweet, spicy, and savory flavors. I love the way the beer flavor comes through. It's the perfect addition to any cheeseboard or charcuterie platter.
Dewshan Gunawardana
[email protected]This jelly is a great way to use up leftover beer. It's easy to make and only requires a few ingredients. I love the way the spices complement the beer flavor. I'll definitely be making this again.
Rana Nadeem
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The jelly turned out perfectly. It's firm and spreadable, with a beautiful amber color. The flavor is amazing - it's sweet and spicy, with a hint of beer flavor. I can't wait to
Kiara Fowler
[email protected]This spiced beer jelly is absolutely delicious! I made it for a party and it was a huge hit. The flavor is complex and unique, with a perfect balance of sweet, spicy, and savory. It's the perfect addition to a cheeseboard or charcuterie platter.